Yogurt hashish

By VicentaLakin

Yogurt hashish

Recipe Recommendations

Steps for Yogurt hashish

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    Milk 50 g + 50 g raw yogurt + 25 g whole egg fluid, evenly mixed。
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    Smash even。
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    5 grams of corn starch and 5 grams of low-banded flour were added and evenly mixed again。
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    Add melted 8 grams of butter, evenly mixed。
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    Insulated water to heat up to thick。
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    The yogurt is ready。
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    Put it in a bouquet and put it in room temperature。
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    High-strength flour 250 g, milk 10 g, sugar 10 g, yeast 3 g, pure grandmother 160 g, milk 5 g, whole egg liquid 15 g, placed in a cook ' s machine, all at low-speed intermediate blend。
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    The group is able to add butter and salt after the thick film。
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    High-speed removal of mittens。
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    Rounding, room temperature of 25 degrees and 30 minutes of film protection (or overnight in the freezer room)。
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    fermented noodles。
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    The average is divided into six equals。
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    Rounds, coverings, 20 minutes of room temperature。
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    At the end of the time, take out a noodle。
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    Scratch the air, squirm the tongue。
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    Squeeze a proper amount of yogurt。
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    The side presses the thinness with its finger, which is easier to bind。
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    Roll up a tight yogurt。
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    Close your mouth。
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    30 cm long strips。
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    Both ends of the reverse direction push up, lift the two ends and twist them into plaster。
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    Shut up and wear it in the middle。
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    Hold tight。
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    Just a little plastic。
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    Finish everything in turn。
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    Take a spastic embryo, quickly pass the cool water, and stick it to the bakery。
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    All of them, in turn, are covered with a protective film and room temperature wakes up again for 30 minutes。
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    A boiler of oil, around 180 (with chopsticks, little bubbles)。
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    Down to the fermented plumes。
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    Small and medium fires, midway over, blow up to gold and extract asphalt。
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    Okay。
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    The finished chart。
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    The finished chart。
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    It's soft. Try it。
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